20 oz. crushed pineapple
2 (3 oz.) pkg. lime jello
1 3/4 c. boiling water
1 1/4 c. pineapple juice
1/2 lb. cream cheese
1/2 pt. heavy cream
small jar pimientos
3/4 c. nuts (walnuts, pecans
or almonds), chopped
Drain pineapple; dissolve jello in boiling water. Then
add juice and let stand in refrigerator 2 or 3 hours. Beat
pineapple with cream cheese in mix master. Whip 1/2 pint heavy
cream with a little sugar. When jello is thick, fold in cream
cheese mixture, then whipped cream, then small jar of pimientos
(cut up) and then the nuts. (Drain pimientos well.) Pour into
5 or 6 cup mold and chill until firm.
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